Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

The new way to make risotto that comes out just as creamy as the traditional method: no heating up the broth, no need to add it gradually and no need to stir constantly! The bacon garnish is optional but honestly, it is so worth the effort. Also, I use the bacon fat in the pot to cook the chicken and mushrooms. Why waste the free flavour? :)

Ingredients

  • 1 tbsp olive oil
    1 tsp
  • 75 g bacon)

    (preferably streaky / fatty

    2 ½ oz
  • 350 g chicken thigh fillets

    , cut into bite size pieces

    12 oz
  • 400 g mushrooms)

    , sliced (i use swiss brown

    13 oz
  • 30 g unsalted butter
    2 tbsp
  • garlic cloves

    , minced

    2
  • onion)

    , finely diced (brown, white, yellow

    1
  • 125 ml white wine)

    (optional - sub with water or chicken broth

    ½ c
  • 250 g arborio risotto rice)

    , uncooked (note 1

    1 ¼ c
  • 1 litre chicken broth/stock
    4 c
  • 35 g freshly grated parmesan cheese
    ½ c
  • 15 - 50 g unsalted butter
    1 tbsp
  • freshly chopped parsley

Directions

  1. 1

    Heat 1 tsp oil in a pot or skillet (Note 2) over high heat. Add bacon and cook until golden. Transfer to small microwave-proof bowl.

  2. 2

    Leave about 1 tbsp bacon fat in pot - discard excess. Add chicken* and cook until browned and cooked through. Transfer to separate bowl.

  3. 3

    Add mushrooms* and cook until light golden. Add to bowl with chicken.

  4. 4

    Turn heat down to medium and return pot to the stove. Add butter, and melt. Add garlic and onion. Sauté for 3 minutes or until softened.

  5. 5

    Turn heat up to high, add rice and stir until the grains become partially translucent - no longer than 1 minute. (Note 3)

  6. 6

    Add wine and cook, scraping the bottom of the pot (to get any brown bits), until the alcohol smell evaporates ~ 2 minutes.

  7. 7

    Turn heat down to medium low. Add about 3 cups of stock. Then leave it, uncovered, stirring just once or twice, until most of the liquid has been absorbed.

  8. 8

    Check firmness of rice and add 1/2 cup of stock at a time, stirring in between until absorbed, until the rice is cooked to your taste. (Note 4)

  9. 9

    Add chicken and mushrooms back into the risotto towards the end, just to heat through.

  10. 10

    Right at the end when the risotto is ready, add a splash of chicken broth to make the risotto to make it slightly soupy, then take it off the stove.

  11. 11

    KEY STEP: Add butter (the more the better!) and parmesan, then stir vigorously (activates the starch and makes it super creamy). The excess liquid will evaporate quickly, so add more if you want a soupier risotto, like what you get at posh restaurants.

  12. 12

    Serve IMMEDIATELY!! (Note5) Garnish with reheated bacon, and extra parmesan and parsley if desired.

Chicken & Mushroom Risotto

Chicken & Mushroom Risotto

658 cal

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About this Recipe

Tired of standing over a hot stove, stirring risotto for what feels like an eternity? This Chicken & Mushroom Risotto recipe offers a brilliant, new approach that delivers unbelievably creamy results without the constant effort. You'll achieve that comforting, restaurant-quality texture with a fraction of the traditional fuss.

Why This Risotto Works

The secret to this risotto's success lies in its innovative, hands-off technique that bypasses the need for gradual broth additions and tireless stirring. By leveraging the flavorful fat from optional streaky bacon to sauté the chicken and mushrooms, you infuse the entire dish with a rich, savory depth from the very beginning. This thoughtful layering of flavors ensures every bite is incredibly satisfying.

What to Expect

Prepare for a truly indulgent experience. This Chicken & Mushroom Risotto boasts a luscious, velvety texture that perfectly coats each grain of arborio rice. You'll savor tender, bite-sized pieces of chicken thigh alongside earthy, sliced mushrooms, all enveloped in a rich, savory sauce. The optional bacon garnish adds a delightful crispness and an extra layer of smoky flavor that elevates the entire dish, making it a hearty and fulfilling meal, with each serving coming in at 658 calories of pure comfort.

Customization & Variations

This recipe is wonderfully adaptable to your pantry and preferences. While white wine adds a lovely complexity, you can easily substitute it with water or chicken broth without compromising the dish's creaminess. The streaky bacon is optional, but its fat adds incredible depth, and the crispy bits make a fantastic garnish. Feel free to use your favorite type of sliced mushrooms if swiss brown aren't available.

Serving & Context

This rich and comforting Chicken & Mushroom Risotto is ideal for a satisfying dinner, perfect for a cozy evening at home or a casual gathering. Garnish with a sprinkle of freshly chopped parsley and extra grated Parmesan for a beautiful finish.

Frequently Asked Questions